Soft Chocolate Souffle, French Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
5 egg whites
1/2 cp sugar
1/8 tsp salt
2 (1 oz.) squares bitter chocolate, melted
1/2 cp ground pecans
Mocha sauce for souffles
1 - Beat egg whites until they stand in points when beater is removed.
2 - Beat sugar and salt into whites.
3 - Fold melted chocolate and nuts into whites.
4 - Pour into top part of 2-quart double boiler and cover.
5 - Cook over hot water 45 minutes without lifting cover.
6 - Turn out on warmed platter.
7 - Serve at once with mocha sauce.
Makes 6 servings.